Halloumi - Cyprus cheese classic. In Cyprus it is made from a mixture of sheep's and goat's milk, but I have not, therefore, made from cow


  • Milk

    5 l

  • Calcium chloride

    1 g

  • Rennet

    0.5 g

  • Salt

    1 tsp

  • Mint

    1 Tbsp


The milk is heated to a temperature of 32 degrees. If the milk is pasteurized, to make calcium chloride. Add rennet. Leave for 45 minutes for clot formation. Check for clean break, if it is not reached, leave on 15 minutes. Cut into cubes with a size of a side of 1.5 cm. Leave for 10 minutes.
Slowly, over 15-20 minutes to heat up to 38 degrees. Stir occasionally at first gently, then more vigorously. At a temperature of 38 degrees to stir for another 20 minutes. Leave for 20 minutes, stirring every 5 minutes.
Remove the serum (do not empty). The cheese is put into molds, well hurting hand. In Cyprus as used in small baskets, I have this polypropylene bottles 280 ml bottles with a soldering iron made frequent small holes. Leave sopressatta.
After 15 minutes flip the cheese and leave for another 15 minutes
Until the cheese compressed to heat the serum to about 90-95 degrees. Immerse in the hot whey cheese so that it does not touch the bottom. I put on the bottom aluminum steamer. Keep in hot whey at a temperature of 90-95 degrees for 30-40 minutes, until the cheese won't come out
Remove cheese from whey, immerse for a few seconds in cold water, put on the table and slightly flatten with your hand.
RUB with salt, sprinkle with the internal part mint
Into the classic Crescent shape, folding the cheese in half. When cooled, you can eat, but the best 3 days of soaking in the fridge to cheese soaked in salt and mint flavor. Eat halloumi, usually roast on the grill or dry pan. Also doing fried halloumi salad (somewhere in the Scullion saw recipes).
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